Creamy Lemon Parmesan Chicken and Pasta
Recipe by Dena Fenza. Creamy Lemon Parmesan Chicken & Pasta is a family favorite that you won’t want to miss! The crispy chicken cutlets are so delicious, they shine all on their own!
PREP TIME
20 minutes to 25 minutes
COOK TIME
8 minutes to 10 minutes
INGREDIENTS
24
Serves: 4-6
Ingredients
chicken cutlets
- 8 whole8 whole8 whole Chicken Breasts, Boneless Skinless, cutlets, sliced thin and pounded
- 2 whole2 whole2 whole Eggs, beaten
- .75 cup.75 cup.75 cup All Purpose Flour
- .5 tsp.5 tsp.5 tsp Salt
- .125 tsp.125 tsp.125 tsp Black Pepper
- 1.75 cups1.75 cups1.75 cups Panko Bread Crumbs
- 1 clove1 clove1 clove Pecorino Romano, grated
- 3 Tbsp3 Tbsp3 Tbsp Parsley, Flat Leaf, chopped
- .5 cup.5 cup.5 cup Organic Extra Virgin Olive Oil - Bionaturae
sauce
- 4 oz4 oz4 oz Pancetta, chopped into tiny cubes
- 4 Tbsp4 Tbsp4 Tbsp Butter, Salted
- 2 Tbsp2 Tbsp2 Tbsp Organic Extra Virgin Olive Oil - Bionaturae
- 1 whole1 whole1 whole Onion, small, approximately 6 oz, chopped finely
- .25 tsp.25 tsp.25 tsp Red Pepper Flakes
- 1 tsp1 tsp1 tsp Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- 2 cups2 cups2 cups Baby Spinach, chopped
- 2 tsp2 tsp2 tsp Lemon Zest
- 6 Tbsp6 Tbsp6 Tbsp Lemon Juice
- 1 cup1 cup1 cup Heavy Whipping Cream
- 1.5 cups1.5 cups1.5 cups Pecorino Romano, freshly grated
- .75 lb.75 lb.75 lb Organic Durum Semolina Fusilli - Bionaturae
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat a large pot of pasta water.
- For breading the chicken. I set up at breading station. Put flour in a small bowl and mix with ½ tsp salt and ⅛ tsp pepper. In another bowl, mix Panko breadcrumbs, Pecorino, and parsley. Beat the eggs in a separate bowl.
- Dip the cutlet on both sides in the flour. Then dip it in the egg (coating completely). Then coat in the bread crumbs on both sides. Do this for all the cutlets.
- Heat a ½ cup olive oil in a large skillet on a low flame. Cook the cutlets (a few at a time) for about 4 minutes on either side. Remove from the pan, place on a wire rack and finish cooking the rest of the cutlets. Once all the cutlets are cooked, clean out the frying pan.
- Heat the frying pan for a minute and add in the pancetta. Cook until the pancetta is crispy. Remove from the pan. Add in the butter and olive oil and heat on low until the butter melts. Add in the onions and red pepper flakes. When the onions are translucent, season with salt and pepper and add in the spinach. Add in the zest. Combine and cook for one minute then add in the lemon juice.
- Boil and drain the pasta.
- Bring the sauce to a slight simmer and add in the heavy cream. Cook the sauce for 2 minutes and add in the Pecorino. Combine well.Add in the drained pasta, combine and then add in the pancetta.Serve with the chicken.
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About This Recipe
Show nutritional information
Coconut Free Nut Free Shellfish Free Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 2017 |
| Fat: | 108 g |
| Carbohydrates: | 172 g |
| Protein: | 101 g |
| Cholesterol: | 300 g |
| Sodium: | 4486 mg |
| Fiber: | 9 g |
| Sugars: | 12 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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